Happy Monday, punkins!
I hope you all had a TERRIFIC weekend!
I’m back at it this week, ready for Heather’s Meatless Monday A-Z with my latest creation…
Curried-Quinoa Stuffed Acorn Squash
This recipe is brought to you today by the letter “Q”
*Any Sesame Street fans out there? 😉
I’ve been looking forward to this week for a while now…even before Heather announced the MMAZ ingredients for this month, it wasn’t hard to guess what the “q” would be and quinoa is DEFINITELY one of my favorite ingredients (meatless or not).
However, I, being the world-class procrastinator that I am, didn’t even get STARTED on this recipe until yesterday afternoon. With only a couple of hours to make, photograph, and eat before it was time to head to work, I started brainstorming…
At first I thought about going Mexican with some bell pepper, corn, and tomatoes and topping it with some melty cheese (Daiya for my vegan friends) or avocado slices, but I didn’t have any peppers.
Then I thought about trying Italian with mushrooms and sun-dried tomatoes with a zesty marinara, but I didn’t have any mushrooms.
Just when I was thinking I’d have to head to the store if I was going to have anything to post, a little lightbulb went off…
A bit of carrot, some green onions, curry powder, and raisins…
With most of these ingredients in your kitchen already, it only takes a couple of fresh veggies and BAM! you’ve got yourself a deliciously filling MEATLESS dinner for two…or lunch for tomorrow! 😉
Curried-Quinoa Stuffed Acorn Squash
Prep Time: 10-15 minutes
Cook Time: 55 minutes
Keywords: roast saute entree high-fiber no-sugar-added soy-free vegan vegetarian quinoa winter squash curry powder Meatless Monday winter
Ingredients (Serves 2)
- 1 medium acorn squash (or other winter squash)
- 1/2 cup cooked quinoa
- 1 Tablespoon olive oil
- 1 small carrot, diced
- 2 green onions, green and white parts, sliced
- 1 clove garlic, minced
- 1/2 teaspoon curry powder
- 1/4 teaspoon coriander
- 1/8 teaspoon cinnamon
- 1/8 teaspoon garlic powder
- 1/3 cup vegetable broth
- 1/2 cup chickpeas (canned or cooked from dry)
- 1/8 cup raisins
- 3 cups raw spinach leaves
1. Preheat oven to 450F.
2. Slice squash evenly down the center, scoop out seeds and spray with cooking spray.
3. Place on a cookie sheet and roast for 45 minutes.
4. Meanwhile, heat a skillet to medium heat and add olive oil and allow time to come to temperature.
5. Add diced carrots and saute for 2 minutes.
6. Add onions, garlic, and dry spices, and saute for another 2 minutes.
7. Add vegetable broth, raisins, quinoa, and spinach, cover and allow to cook until spinach has wilted.
8. Remove from heat.
9. Once squash is cooked, remove from oven, fill with quinoa mixture, and return to oven for 10 minutes.
10. Remove squash from oven, plate and top with slivered almonds.
Nutrition facts for one acorn squash half:
Healthy fats…check! Complex carbohydrates…check! All-natural vegan protein…CHEEEEE-ECK!
So good to see that Nikki can appreciate something other than a stack of pan-cookies! 😉
Are you a fan of quinoa?
What is your favorite way to have it?
acorn squash scares me! i need to be brave and just make one already!!!
Don’t fear the squash! Seriously, it’s so easy…if I can do it, anyone can! 😀
I am really in to squash recipes! I love them stuffed! This looks super healthy and TASTY! I will be bookmarking this! Thanks!!
Aww, you’re very welcome! I honestly don’t make them enough, but after whipping this up, I can see more “stuffing” going down in the near future for sure! 😉
God, that meal looks like artwork!! So pretty! And so delicious I am sure. I love quinoa as a sweet breakfast, with yogurt, apple and tons of cinnamon, ha 🙂
Aww, thanks Lucie! I love a sweet quinoa too…especially when mixed with pumpkin puree (and yes, a mound of cinnamon is always a must!) haha!
ZOMG. I need to make this ASAP! The unfortunate thing is my hubby absolutely, positively hates acorn squash (I know. I don’t know what’s wrong with him either bahaha). Perhaps I could just stuff a bell pepper for him and eat all the acron squash for me. 🙂
Oh yeah, this would definitely work for stuffed peppers! Or maybe you could try another type of squash? Or is he (absolutely crazy and) opposed to them all? 😉
This looks so good! Except for the fact that I may have an allergy to one of the spices in curry powder, so I’ve been avoiding it for the past year. 😛 I almost want to risk it just so I can have this though!
My favourite way to have quinoa is in a salad I make with tomatoes, green onion, feta cheese, parsley, lemon juice and olive oil. It’s so simple but so good!
Awww, how sad! The Indian flavors are amazing with the sweetness of the squash, but you could totally turn this into a Mexican dish if you wanted…and maybe add a little cheese? Mmmm!
Simple is the way to go…and feta just makes ANYTHING better!
Well, seeing as Indian food and winter squash could be my 2 favourite things EVER, I think you’ve found a winner 🙂
Yay!!! *shoots off fireworks* 😀
It’s so pretty! I have to make this; I love curry AND acorn squash. Yum!
Thanks girlie! The flavors come together SO well in this…you’ll LOVE it! 🙂
YUM! that looks so tasty! We generally just roast our acorn squash but this looks so tasty. I’ll have to keep this in mind next time. 🙂
Oh my gosh, SO tasty! And since the squash is doing it’s “thang” in the oven while you’re busy doing every”thang” else, it feels like it comes together in no time! 😉
This challenge made me realize how little I cool quinoa. Weird because I really do love it! You rocked the colors in this bowl. And the Indian spices may even allow me to forgive the rasins.
Haha, I totally thought of you when I added those in at the last minute! 😉
They look so pretty and yummy.
I am a huge quinoa fan. Love the stuff.
This is like the Indian version of one of my favorite meals and one of my favorite restaurants here in Charlottesville. They make a cranberry almond quinoa, stuff it in an acorn squash, and serve it over marinara and pesto sauce. It is amazing…although not so much for the quinoa as the fact that they cook the squash to perfection EVERY. SINGLE. TIME.
Anyways, this looks lovely. 🙂
Cranberry almond quinoa sounds amazing on it’s own but stuffed in a winter squash? I could easily make that breakfast! Yum!
That squash looks fantastic!! I am definitely a huge fan of quinoa; one of my favorite ways to use it is in my Indian Curry Casserole or to put in veggie burgers. I love squash as well, so I will have to try this recipe sometime:)
Um…yum? I totally just saved the recipe for your casserole! Sweet potatoes, curry, and quinoa? What’s not to love about THAT?! 😀
Pinning this! I love squash stuffed anything, and quinoa. Win win!
Yay! Let me know what you think of it! 😀
Gorgeous! And I’m a sucker for Indian spiced things–it’s my go-to seasoning when I’m in a time/idea crunch too (especially since I stocked up my spice cabinet thanks to the Dekalb farmer’s market!)
Thanks love! And yay for the farmer’s market! I swear there’s still about 60% of that place that I’ve yet to see! After the holidays, we should totally plan another trip…I need more cacao nibs…oh and to see Laura too! 😉
I want to crawl through my screen right now and eat this for dinner!!!! I love it!
Haha, wouldn’t we all be in trouble if THAT came standard with computer purchases! Lol
I see you and Nikki are getting along splendidly. Beautiful pictures, and I love the Indian spices. I brought something similar to Thanksgiving, but used couscous instead. So good. I love the use of quinoa here. You’re one Smart cookie. Ooh. Cookie.
Cookies? Where?! Haha! Thanks girlie…I swear I’m just getting lucky right now, but I’m glad Nikki has decided to go easy on me until I have a chance to really figure out what the hell it is I’m doing! Lol
I love any type of quinoa stuffed into any type of squash (or bell pepper). This flavor combination sounds delicious- and the photos are so pretty (as always!)
Aww, thanks darling! xoxo
Perfect for dinner! I will make this Curried-Quinoa Stuffed Acorn Squash later. ♥